Name: Fall Fruit Salad With Cinnamon Honey Dressing
Cook time: 15 min
Total time: 15 min
Ingredients: 2 large Honeycrisp apples, chopped; 2 ripe Bosc or Anjou pears, chopped; 1 cup red seedless grapes, halved; 1/2 cup pomegranate arils; 1/2 cup pecans, toasted and chopped; 3 tablespoons raw honey; 2 tablespoons fresh lemon juice; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/2 teaspoon vanilla extract

Ingredients

Scale

2 large Honeycrisp apples, chopped
2 ripe Bosc or Anjou pears, chopped
1 cup red seedless grapes, halved
1/2 cup pomegranate arils
1/2 cup pecans, toasted and chopped
3 tablespoons raw honey
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Fruit Wash all your fruit thoroughly. Leave the skins on the apples and pears for extra color and fiber. Chop the apples and pears into bite-sized, uniform pieces. Halve the grapes to make them easier to eat and to allow them to soak up the dressing. Place all the chopped fruit and the pomegranate arils into a large mixing bowl.
Step 2: Whisk the Dressing In a small separate bowl, combine the raw honey, fresh lemon juice, ground cinnamon, ground nutmeg, and vanilla extract. Whisk these ingredients vigorously until the honey fully incorporates with the lemon juice and the spices are evenly distributed. The lemon juice is crucial here as the citric acid prevents the apples and pears from oxidizing and turning brown.
Step 3: Toss and Combine Pour the cinnamon honey dressing over the prepared fruit. Use a large spoon or spatula to gently toss the salad until every piece of fruit is glistenning with the dressing. Just before serving, fold in the toasted pecans to ensure they stay crunchy. Serve immediately or chill for 30 minutes to let the flavors meld together.

Cook Time: 15 minutes